Thursday, 24 April 2014

Honey and Almond Greek Yoghurt Ice Cream

This was just a little experiment to test it out before I get around to using it properly, making ice cream with a egg and cream base and such, and, all things considered, it worked brilliantly. From start to finish this ice cream took under half an hour, if you exclude the freezing of the inner bowl, which took place overnight.

Ridiculously simple to use, this nifty machine will give you soft serve ice cream in under 20 minutes, but a brief spell in the freezer will yield a wonderfully scoopable dessert if you're patient enough. Combinations are literally endless, and I'll definitely be experimenting with real ice creams, sorbets and other yoghurts very soon.

1. Stir the honey into the yoghurt and pour into the assembled ice cream maker. Turn on and mix for 20 minutes until soft serve consistency. Add in almonds in the last minute and mix until combined.
2. Pour into a container and chill in the freezer until set, about 15 minutes.
3. Serve with fruit, drizzled with extra honey and sprinkled with more almonds.

No comments:

Post a Comment

About Me

I'm Catrin, an English Literature student currently studying in Cornwall, Enlgand. This amateur food blog is a way of documenting my culinary successes and kitchen failures, in the hopes of communicating the joys of baking with all who will listen. Blog entries may be sporadic, but my passion for pastries and cakes is very real!
Thank you for visiting!